Comments on: Maraschino Cherries http://thespiritworld.net/2007/02/05/maraschino-cherries/ Quenching your thirst with sips, nips and tipples. Fri, 21 Nov 2008 00:20:03 +0000 http://wordpress.org/?v=2.0.4 by: The Cocktail Cherry: The Neon Nemesis : Drink Dogma http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-93840 Fri, 07 Mar 2008 07:55:31 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-93840 [...] Oops! Instead of disappearing, the artificial cocktail cherry surged under the temperance movement. Robert Hess details the timeline of the maraschino cherry’s growth to dominance extremely well in his post over at The Spirit World. Most notably, he identifies prohibition as the accelerator of the modern maraschino cherry’s popularity. Adhering to a ban on all alcoholic products, real maraschino cherries were no longer an option, and the artificial cherry became the solitary choice for consumers. Following prohibition, the hegemonic rule of the maraschino cherry thwarted any alternatives as it continued to find increasing real estate in the form of banana splits, cocktails (which were more willing than ever to accept artificial ingredients), and annoying sayings like “pretty please, with a cherry on top”. I love my cherry pleases with formaldehyde; how about you? [...] […] Oops! Instead of disappearing, the artificial cocktail cherry surged under the temperance movement. Robert Hess details the timeline of the maraschino cherry’s growth to dominance extremely well in his post over at The Spirit World. Most notably, he identifies prohibition as the accelerator of the modern maraschino cherry’s popularity. Adhering to a ban on all alcoholic products, real maraschino cherries were no longer an option, and the artificial cherry became the solitary choice for consumers. Following prohibition, the hegemonic rule of the maraschino cherry thwarted any alternatives as it continued to find increasing real estate in the form of banana splits, cocktails (which were more willing than ever to accept artificial ingredients), and annoying sayings like “pretty please, with a cherry on top”. I love my cherry pleases with formaldehyde; how about you? […]

]]> by: Robert Hess http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-32557 Thu, 05 Jul 2007 21:22:00 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-32557 Getting pits out is one of the easiest steps. There are various machines that can do this. You can pick up your own at many kitchen stores that work quite well. Getting pits out is one of the easiest steps. There are various machines that can do this. You can pick up your own at many kitchen stores that work quite well.

]]> by: Crystal http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-32467 Thu, 05 Jul 2007 08:52:32 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-32467 You seem to know alot about maraschino cherries...Any Idea how they get the pits out? You seem to know alot about maraschino cherries…Any Idea how they get the pits out?

]]> by: Well Fed Network - » Maraschino Liqueur and the Opera Cocktail http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-21598 Mon, 16 Apr 2007 14:11:49 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-21598 [...] Maraschino liqueur, is of course closely associated with maraschino cherries. Time once was, when real maraschino cherries were Marasca cherries which had been soaking in maraschino liqueur. It is important of course not to confuse real maraschino cherries with the modern day equivalent. Today’s sad little nearly-faux cherries are simply soaking in an artificially colored and artificially flavored sugar syrup, which is nowhere near the same thing as maraschino liqueur. Maraschino liqueur is made from the fruit, seeds, and even stems of the Marasca cherry, it is distilled clear, and sweetened, and presents a very unique flavor that is both fruity and slightly nutty as the same time. [...] […] Maraschino liqueur, is of course closely associated with maraschino cherries. Time once was, when real maraschino cherries were Marasca cherries which had been soaking in maraschino liqueur. It is important of course not to confuse real maraschino cherries with the modern day equivalent. Today’s sad little nearly-faux cherries are simply soaking in an artificially colored and artificially flavored sugar syrup, which is nowhere near the same thing as maraschino liqueur. Maraschino liqueur is made from the fruit, seeds, and even stems of the Marasca cherry, it is distilled clear, and sweetened, and presents a very unique flavor that is both fruity and slightly nutty as the same time. […]

]]> by: JRPfeff http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15859 Sun, 18 Feb 2007 00:47:02 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15859 Robert, Here's another cherry choice. Lazzaris black cherries from Italy. Anything this good on ice cream will be awesome in an Old Fashioned or Aviation. Less than $10 for 16.9 oz. in syrup. http://www.lazzaris.com/homeeng.html Robert, Here’s another cherry choice. Lazzaris black cherries from Italy. Anything this good on ice cream will be awesome in an Old Fashioned or Aviation. Less than $10 for 16.9 oz. in syrup.

http://www.lazzaris.com/homeeng.html

]]> by: Robert Hess http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15292 Thu, 08 Feb 2007 15:40:15 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15292 I haven't seen the Parisienne Cherries before, but if Miss LeNell is selling them for Manhattan's then they must be good! If you look closely in various gourmet food shops (and apparently gourmet liquor shops as well!), you can often find wonderful cherries preserved in brandy or other liquor/liqueurs. I like to try them out and see how they work in various drinks. You can also buy frozen bing cherries and soak them in Maraschino or Brandy, or buy fresh cherries, pit them, blanch them, and soak them as well. I haven’t seen the Parisienne Cherries before, but if Miss LeNell is selling them for Manhattan’s then they must be good!

If you look closely in various gourmet food shops (and apparently gourmet liquor shops as well!), you can often find wonderful cherries preserved in brandy or other liquor/liqueurs. I like to try them out and see how they work in various drinks.

You can also buy frozen bing cherries and soak them in Maraschino or Brandy, or buy fresh cherries, pit them, blanch them, and soak them as well.

]]> by: Joerg Meyer http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15169 Tue, 06 Feb 2007 19:18:46 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15169 Robert, very interessting articel - thanks. Do you know the PARISIENNE CHERRIES from france? http://www.flickr.com/photos/joerg_meyer/381659470/ I found them at Nell''s in Brooklyn... Very good in my opinion. Robert, very interessting articel - thanks. Do you know the PARISIENNE CHERRIES from france?
http://www.flickr.com/photos/joerg_meyer/381659470/
I found them at Nell’’s in Brooklyn… Very good in my opinion.

]]> by: Brenda Pederson http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15063 Mon, 05 Feb 2007 15:00:11 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15063 I grew up in Oregon where (I am sad to say) the <a href="http://whatscookingamerica.net/History/MaraschinoCherry.htm" rel="nofollow">process for creating</a> maraschino cherries was developed. We had several canneries in town and it was amazing to see what the brine did to people's hands. I won't go into detail and, yes, the brine is long gone by the time you eat them, but still it was very bad. Also, you can find a wide variety of dried cherries in any bulk food section. My current favorites are dried sour cherries - normally thought of as a pie cherry. These have a really nice tang to them. I grew up in Oregon where (I am sad to say) the process for creating maraschino cherries was developed. We had several canneries in town and it was amazing to see what the brine did to people’s hands. I won’t go into detail and, yes, the brine is long gone by the time you eat them, but still it was very bad.

Also, you can find a wide variety of dried cherries in any bulk food section. My current favorites are dried sour cherries - normally thought of as a pie cherry. These have a really nice tang to them.

]]> by: Andy15430 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15056 Mon, 05 Feb 2007 14:27:56 +0000 http://thespiritworld.net/2007/02/05/maraschino-cherries/#comment-15056 Great coincidence that you picked cherries as this week's topic, because just the other day I found a grocery store in my area that carries dried bing cherries! As for the technical aspect of soaking them, I assume you just fill up a mason jar with cherries and add your spirit of choice to the top, correct? Hmmm, I wonder what cocktails the used spirit would go well in when you're done with a jar of cherries! Great coincidence that you picked cherries as this week’s topic, because just the other day I found a grocery store in my area that carries dried bing cherries! As for the technical aspect of soaking them, I assume you just fill up a mason jar with cherries and add your spirit of choice to the top, correct? Hmmm, I wonder what cocktails the used spirit would go well in when you’re done with a jar of cherries!

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